Many
plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct
cultivars.
[4]
Seeds of plants are a good source of food for animals, including humans because they contain nutrients necessary for the plant's initial growth, including many healthy fats, such as
Omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include
cereals (such as maize,
wheat, and
rice),
legumes (such as
beans,
peas, and
lentils), and
nuts.
Oilseeds are often pressed to produce rich oils, such as
sunflower,
flaxseed,
rapeseed (including
canola oil), and
sesame.
[5]
One of the earliest food
recipes made from ground chickpeas is called
hummus, which can be traced back to
Ancient Egypt times. Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a
lemon pose a choking hazard, whereas seeds from
apples and
cherries contain poison
cyanide.
Fruits are the ripened ovaries of plants, including the seeds within. Many plants have evolved fruits that are attractive as a food source to animals, so that animals will eat the fruits and excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as
tomatoes,
pumpkins and
eggplants, are eaten as vegetables.
[6] (For more information, see
list of fruits.)
Vegetables are a second type of plant matter that is commonly eaten as food. These include
root vegetables (such as
potatoes and
carrots),
leaf vegetables (such as
spinach and
lettuce),
stem vegetables (such as
bamboo shoots and
asparagus), and
inflorescence vegetables (such as
globe artichokes and
broccoli). Many
herbs and
spices are highly flavorsome vegetables.
[7]
Sweet
Generally regarded as the most pleasant taste,
sweetness is almost always caused by a type of simple
sugar such as
glucose and
fructose, or
disaccharides such as
sucrose, a molecule of both combined.
[14] Complex carbohydrates are long chains and thus do not have the sweet taste. Artificial sweeteners such as
sucralose are used to mimic the sugar molecule, creating the sensation of sweet, without the calories. Other types of sugar include
raw sugar which is known for its amber color, as it is unprocessed. As sugar is vital for energy and survival, the taste of sugar is pleasant.
The
stevia plant contains a compound known as
steviol which extracted, has 300 times the sweetness of sugar while having minimal impact on blood sugar.
[15]
Sour
Sourness is caused by the taste of
acids, such as
vinegar or
ethanol in alcoholic beverages. Sour foods include
citrus, specifically
lemons,
limes and to a lesser degree,
oranges. Sour is evolutionarily significant as it is a sign for a food that may have gone
rancid due to bacteria.
[16] Many foods, however, are slightly acidic as they help stimulate the taste buds and enhance flavor.
Salty
Saltiness is the taste of
alkali metal ions such as
sodium and
potassium. It is found in almost every food in low to moderate proportions to enhance flavor, although to eat pure salt is regarded as highly unpleasant. There are many different types of salt, with each having a different degree of saltiness, including
sea salt,
fleur de sel,
kosher salt, mined salt and grey salt. Other than for enhancing flavor, its significance is that the body needs and maintains a delicate
electrolyte balance, which is the
kidney's function. Salt may be iodized, meaning they include
iodine, a necessary nutrient that promotes
thyroid function. Some canned foods, notably
soups or packaged
broths, tend to be high in salt as a means of preserving the food longer. Historically speaking, salt has been used as a meat preservative as salt promotes water excretion, thus working as a preservative. Similarly, dried foods also promote food safety.
[17]
Bitter
The rind of a
lemon is exceptionally bitter, while the lemon itself is characterized as sour.
Bitterness is a highly unpleasant sensation characterized by having a sharp, pungent taste. Dark, unsweetened
chocolate,
caffeine, lemon rind and some types of fruit are known to be bitter.
Umami
Umami, the
Japanese word for delicious, is the least known in popular culture in Western culture but has a long tradition in Asian cuisine. Umami is the taste of
glutamates, especially
monosodium glutamate or MSG.
[14] It is characterized as savory, meaty and rich in flavor.
Salmon and
mushrooms are foods high in umami. Meat and other animal byproducts are described as having this taste.
Presentation
It is known that when presented with food, the consumer "eats" first with their eyes, a universal psychological phenomenon. Food presented in a clean and appetizing way will encourage a good flavor, even if unsatisfactory.
[18][19].
Contrast in texture
Texture plays a crucial role in the enjoyment of eating foods. Contrasts in textures, such as something crunchy in an otherwise smooth dish, may increase the appeal of eating it. Common examples include adding
granola to
yogurt, adding
croutons to a
salad or
soup and toasting bread to enhance their crunchiness for a smooth topping, such as jam or butter.
[20]
Contrast in taste
Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. Opposite flavors, such as
sweet and
saltiness tend to go well together, such as in
kettle corn and with
nuts.
Food preparation
While many foods can be eaten raw, many foods undergo some form of preparation for reasons of safety,
palatability,
texture or
flavor. At the simplest level this may involve washing, cutting, trimming or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling,
pressure cooking, fermentation, or combination with other food. In a home, most food preparation takes place in a
kitchen. Some preparation is done to enhance the
taste or aesthetic appeal; other preparation may help to
preserve the food; and others may be involved in cultural identity. A
meal is made up of food which is prepared to be eaten at a specific time and place.
[21]
